Podcast appearances and mentions of Nicole A Taylor

Splitting her time between Athens, Georgia and Bed-Stuy, Brooklyn, Nicole A. Taylor is a food writer and author of several cookbooks. She sat down with BPL's Bed-Stuy Tea podcast to discuss finding and preserving her Southern voice, the pleasures of restaurant research, and her favorite local spots to eat and drink. Read a transcript of this episode here.Further resources:Listen to more episodes of Bed-Stuy Tea on our website, or subscribe to BKLYN Community Audio on Spotify or Apple Podcasts so you never miss an episode.Check out the cookbooks and books mentioned on this episode.

Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Now, we've known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America's most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current Taco Editor at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book American Tacos, a modern classic. We talk about the state of the taco in America, among many other topics.More From Nicole A. Taylor and José R. Ralat:A Juneteenth of Joy and Resistance [NYT]Hibiscus Snow Cones [Food & Wine]A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor [YT]Defining ‘Guisado' Is Just as Messy as the Dish Itself [Texas Monthly]

It's Juneteenth. 96-year-old Opal Lee has spent decades walking and advocating for the date marking actual emancipation to be recognized as a national holiday. She was part of the celebration at the White House last week marking the holiday. We revisit a conversation with her from last year. And, Victoria Scott-Miller, the founder of Liberation Station, talks about opening North Carolina's first Black-owned children's bookstore. Then, Nicole A. Taylor talks about her cookbook "Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations."

Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant's recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we're cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series Restaurant Road Trip is nominated for three awards. GUESTS: Nicole A. Taylor: Author of Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations Macarena Ludena Jimenez: Head Chef and CEO of Coracora in West Hartford, Conn. FEATURED RECIPES: Southern-ish Potato SaladMiso Bloody MaryLOCAL SHOUT OUTS: Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience:The Art of YumSemilla Cafe + StudioThe Social House This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Maricarmen Cajahuaringa contributed to this episode. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on In Black America, producer and host John L. Hanson, Jr. speaks with Nicole A. +Taylor, food writer, master home chef, and author of Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, and The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen.

We're getting two recipes in one this week with Nicole A. Taylor. She talks to Jesse about how she landed the deal for her one-of-a-kind cookbook, why we shouldn't be so quick to write off dried herbs, and her One: Sweet Potato Hash covered in a seasoning that's worth its weight in gold. Nicole A. Taylor is food writer, producer, and the author of Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. You can follow her on Instagram or Twitter @foodculturist. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

On this nation live call-in special: The history. The party. The food. Black Texans school us on the holiday they created. This Juneteenth, host Kai Wright is joined by Pulitzer-Prize winning historian and Harvard law professor, Annette Gordon-Reed, to break down the history behind the newest federal holiday, and help take calls from Black Texans about what it means to them. Read more about Professor Gordon-Reed's reflections in the New York Times Bestseller, On Juneteenth. Plus, Ms. Opal Lee, retired teacher, counselor and activist known as the "grandmother of Juneteenth," checks in as she's moving between Juneteenth celebrations in Fort Worth, Texas. And Houston Public Media reporter, Cory McGinnis, calls in from the "150th Juneteenth Celebration" festival in Houston's Emancipation Park. And, food writer and host of the podcast Hot Grease, Nicole A. Taylor, tells us about her new cookbook, Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. A special thanks to Houston Public Media, KERA-Dallas, and Texas Public Radio for partnering with us on this episode. Companion listening for this episode: Juneteenth, an Unfinished Business (6/26/2020)As the nation grappled with a reckoning during the summer of 2020, we paused to celebrate Juneteenth, for Black liberation and the ongoing birth of the United States. “The United States of Anxiety” airs live on Sunday evenings at 6pm ET. The podcast episodes are lightly edited from our live broadcasts. To catch all the action, tune into the show on Sunday nights via the stream on WNYC.org/anxiety or tell your smart speakers to play WNYC.    We want to hear from you! Connect with us on Twitter @WNYC using the hashtag #USofAnxiety or email us at anxiety@wnyc.org.

Junteenth was celebrated across the country this weekend and is observed nationally Monday. In a new, Juneteenth-inspired cookbook, Nicole A. Taylor puts a summery spin on traditional African American food: making cocktails with sweet potatoes, fresh salads with collard greens and tons of ice cream. Although many people argue against commemorating the holiday with barbecues and other celebrations, Taylor spoke to Here and Now's Scott Tong about the juxtaposition of sorrow and sadness and how Black Americans have always had to make space for both.

Food writer Nicole A. Taylor has written a new cookbook, Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, inspired by her years observing the holiday commemorating the end of slavery in the United States. Before the holiday, now officially recognized by the federal government, Taylor joins us to talk about the history of Juneteenth cooking, as well share some recipes for main dishes, desserts, and special drinks you may want to try out this weekend. Southern-ish Potato Salad (exerpt) SERVES 6 TO 8 The greatest failure when making potato salad is overcooking the spuds—creamy mashed pota- toes is a no-go for any potato salad recipe. You want a waxy variety like fingerlings, Yukon Golds, or red potatoes; these varieties will keep their shape and texture when cooked right. Bobby Seale, cofounder of the Black Panther Party, said it well in his 1988 cookbook Barbeque'n with Bobby, where he wrote under a recipe titled “Hunky Crunchy Potato Salad” that his mother's potato salad was a “tasty quasi-mashed potato salad.” My pro tip is to season the potatoes while they are warm. Begin your training to be a queen. 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces⅓ cup plus 2 teaspoons kosher salt 8 ounces bacon (optional)About 4 tablespoons (½ stick) unsalted butter (if omitting the bacon)1 medium yellow onion, chopped 1 fennel bulb, cored and chopped¼ cup extra-virgin olive oil½ cup sour cream ¼ cup fresh parsley leaves and stems, chopped, plus 2 tablespoons leaves for garnish2 teaspoons ground mustard1 teaspoon smoked paprika, plus extra for garnishZest of 2 lemons (2 tablespoons)3 tablespoons Quick-Pickled Banana Pepper brine (page 44)¼ teaspoon freshly ground black pepper Peel your potatoes and rinse in cold water. Place the potatoes in a large pot and add water to cover (around 10 cups) and ⅓ cup of the salt. Bring to a boil over high heat and cook the potatoes, uncovered, until just tender but with some bite still, 18 to 25 minutes. Be sure not to overcook the potatoes—you don't want mushy potato salad! Drain the potatoes and transfer to a large bowl. Sprinkle with 1 teaspoon of the salt and allow to cool for 30 minutes or so. Meanwhile, in a large skillet, cook the bacon (if using) over medium heat until the fat is rendered and the bacon is crisp and browned, 7 to 10 minutes. Transfer to a paper towel–lined plate, leaving the fat in the pan. (If you're omitting the bacon, melt the butter in a large skillet here.) Add the onion and fennel to the hot bacon fat in the skillet and cook until softened, about5 minutes. Season with the remaining 1 teaspoon of salt. Remove from the heat and allow to cool. Add the cooled fennel mixture to the bowl with the potatoes, then add the olive oil, sour cream, chopped parsley, ground mustard, paprika, lemon zest, pickled banana pepper brine, and pepper and stir to combine. Taste! Taste! If necessary, you may need to add a tad more of the seasonings and sour cream. Garnish with the parsley leaves and, if desired, an extra pinch of paprika. We're talking about potato salad here, so: everyone has their way. Some people make it the day of; some people make it the day ahead. Store in the refrigerator until ready to serve.

Before Roe v. Wade established a woman's legal right to an abortion in 1973, women were often forced to seek illegal and sometimes dangerous abortions, or continue an unwanted pregnancy. Texas Public Radio's Caroline Cuellar speaks to a woman who had abortions before and after the Roe V. Wade decision about her experiences. And, Nicole A. Taylor's new cookbook "Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations" will have your guests asking "who made the potato salad?" She joins us.

Juneteenth is upon us. For those who aren't familiar with the history, Juneteenth is a holiday to commemorate the emancipation of enslaved people in the US. On today's podcast episode, we chat with James Beard Award-nominated food writer, master home cook, and producer, Nicole A. Taylor about all things Juneteenth and her upcoming cookbook, Watermelon and Redbirds: A Cookbook for Juneteenth and Black Celebrations. This is the first-ever cookbook centering Juneteenth so we were thrilled to get a chance to discuss it with Nicole.   In This Episode We'll Cover: The history behind Juneteenth & why it matters Nicole's favorite spins on traditional Black recipes Black food traditions Thoughts on watermelon and other foods with a traumatizing past & MORE   3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes here: https://foodheavenmadeeasy.com/hookup/   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast   Produced by Dear Media  

In this week's episode, Whitney talks to acclaimed author Nicole A. Taylor about her latest cookbook, Watermelon & Red Birds, and why Black Celebrations matter more than ever. Thank you for your likes, shares, and subscribes! Don't forget to leave a review. Join us at https://www.patreon.com/WhitneyAlese for dope community and exclusive content. Juneteenth cookbook: https://www.shondaland.com/live/travel-food/a40246297/nicole-a-taylor-writes-the-book-on-juneteenth-eats/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/TheReclaimedPodcast/message Support this podcast: https://anchor.fm/TheReclaimedPodcast/support

This week, it's party season with food writer Nicole A. Taylor, bartender Natasha David, and Laundry Evangelist, Patric Richardson

Food writer Nicole A. Taylor talks about her new cookbook "Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations." And, from body mass index to our nation's obsession with slenderness, our ideals of the ultimate body is racialized and racist. Tonya Mosley takes on this topic in the latest episode of her podcast "Truth Be Told."

This week, Brittany chatted with Nicole A. Taylor, writer, master home chef, producer, and cookbook author about her latest cookbook Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. From rhubarb BBQ sauce to corn dogs there's something in this cookbook for everyone. And, they get into the importance of honoring Juneteenth's origins in Texas.

Angela Burke | Founder of Black Food & Beverage Angela Burke owns a PR company that specializes in food marketing. Black Food and Beverage began as a passion project and grew into a mission "expanding the narrative by amplifying the voices of black F&B professionals. The stories of our community are robust and until we are included in conversations around food and beverage, the narrative remains incomplete. Support Black Food and Beverage by spreading the word about their work and getting connected through social media. Be sure to sign up for the newsletter, and purchase a Black Food & Beverage tote. Also, check out the following list of incredible folks who make the F&B industry a better place. Please support them and follow their work: Cuisine Noire, Equity at the Table (EATT), Adrian Miller, Therese Nelson, Radical Xchange, SheChef, Nicole A. Taylor, Bryant Terry, Michael Twitty, Whetstone Magazine, Korsha Wilson. Chef Evelyn Shelton | Chef/Owner of Evelyn's Food Love Chef Shelton took on culinary life full-time, after retiring as a hospital administrator. She always dreamed of opening a restaurant and went back to college to get a degree in culinary arts. Chef Shelton is a Kendall College grad, with years of experience managing healthcare food services and as a personal chef. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

This week, editor in chief Dawn Davis is back for a conversation with chef, writer, and James Beard award winner Bryant Terry about his new cookbook Black Food, a sprawling collection of essays, art, and recipes from more than a hundred Black visionaries across the globe. Our September issue features excerpts and recipes from the book, and with Black Food hitting shelves October 19, we're welcoming him back to talk about cooking with his family, building communities through food, and whether there's a wrong way to cook grits. Stuff we talk about in this episode: BA's excerpt from Bryant Terry's Black Food : https://www.bonappetit.com/gallery/bryant-terry-black-food Black Food by Bryant Terry : https://amzn.to/3AQO2y7 More Books by Bryant Terry : https://www.bryant-terry.com/allbooks Bryant Terry's Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: https://www.bonappetit.com/recipe/hot-tamales-with-jackfruit-and-cilantro-sauce Nicole A. Taylor's Cocoa-Orange Catfish recipe: https://www.bonappetit.com/recipe/cocoa-orange-catfish Kia Damon's Sweet Potato Grits recipe: https://www.bonappetit.com/recipe/sweet-potato-grits Jocelyn Delk Adams' Cinnamon-Roll Pound Cake recipe: https://www.bonappetit.com/recipe/cinnamon-roll-pound-cake More information on Bryant Terry's imprint, 4 Color Books: https://sites.prh.com/4-color-books More recipes from Bryant Terry Grape-Tarragon Spritzer recipe: https://www.bonappetit.com/recipe/grape-tarragon-spritzer Bitter Greens With Sweet Mustard Vinaigrette recipe: https://www.bonappetit.com/recipe/bitter-greens-mustard-vinaigrette Quick-Pickled Cauliflower recipe: https://www.bonappetit.com/recipe/quick-pickled-cauliflower *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Juneteenth is now a federal holiday. Food writer and producer Nicole A. Taylor shares recipes for celebrating it with family and friends in Food & Wine. CNBC has the story of how extreme heat is presenting serious health and environmental problems across the U.S. West. The Wall Street Journal reports that because of uneven vaccination rates, the future of COVID in the U.S. could vary by state. And Bloomberg News looks into regional differences in vaccination. You might have heard about a man briefly getting trapped in the mouth of a whale. National Geographic explains why it is impossible for most whales to swallow a human.

What happens to your body when you drink a gallon of water every day for a month? How can the keto diet ruin your life, if you’re not careful? What’s the best non-alcoholic beer to make your dry January not suck? In this week’s episode of Thrillist’s Best (and the Rest), Thrillist host Wil Fulton is joined by Executive Food Editor Nicole A. Taylor and Senior Food Editor Adriana Velez to go over simple things you can swap out of your diet to make your January a little healthier. Wil details his month-long experience with the water gallon challenge. And finally Staff Writer Ruby Anderson joins Wil to discuss why she started the wildly popular keto diet… and why she wouldn’t recommend the experience to anyone. Come for our review of Seedlip, stay to learn what the f*** “Januwelly” is. We would love to hear your thoughts! Please take our quick survey so we can make the show even better! Survey can be found here: thrillist.com/survey Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On this episode, Thrillist host Wil Fulton finds out what the food (and beer!) world will be like in the (new) year of our Lord, 2020. After Executive Food Editor Nicole A. Taylor discloses the holiday she hopes will vanish in 2020, Senior Editor Tony Merevick and Staff Writer Kat Thompson cover fast food trends, including McDonald's plan to take on Popeye's chicken sandwich. Jeremy Jacobowitz (aka Brunch Boys on Instagram) talks about social media's continued influence on the restaurant world. Beer Writer Zach Mack explains why low-alcohol beer is becoming increasingly popular. And finally, Thrillist Writer-at-Large Kevin Alexander calls in to discuss his year-long obsession with fast-casual restaurants, and why they'll only become more popular in 2020.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Food writer Nicole A. Taylor introduces Eric to a simple yet fancy dessert that helps her stay connected with her Southern roots. And Brittany tells a story about a little known woman from history who had the freshest collection of wigs, and even better comebacks.